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Saturday, February 10, 2007

Vegetable Kababs

I wanted to make something simple yet satisfying for D's birthday meal. These vegetable skewers seemed like just the thing. The marinade is quite simple.

There was something quite romantic about standing out in the cold patio, right next to the comforting warmth of the grill.

bell peppers, onions, potatoes, eggplant, zucchini, cherry tomatoes, squash, mushrooms, pineapple chunks, queso fresco chunks etc
1 Tbsp canola oil
1 Tbsp ketchup
1 Tbsp lemon juice
1 tsp garam masala powder
1 tsp coriander powder
1 tsp Tabasco sauce
1 tsp dijon mustard
1 tsp ginger-garlic paste
1 tsp salt (adjust to taste)

  1. combine the marinade ingredients, stir well, set aside
  2. dice the veggies and queso fresco to fit the skewers without falling apart
  3. partially cook the potatoes in microwave or stove-top
  4. marinate the veggies for about 10 minutes or so, reserving some marinade for brushing on the skewers when cooking
  5. assemble the vegetables on the skewers
  6. grill the vegetables over high heat, turning the skewers
  7. alternately, instead of skewering, just throw the veggies into a grill basket and roast them
  8. Marinate the portabella and grill it for about 4-6 minutes, a little away from direct heat.

Grilled portabella makes a great burger-of-sorts for a light and tasty sandwich.

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